Grilled Peach, Feta & Walnut Salad

There is autumn / fall in the air. Yes, the temperatures will not really fall enough to be classified as autumn / fall weather until October, but there is a definite change in the air.

We are in the mid – late stages of summer 2018.

Summer in most parts of Pakistan generally means soaring temperatures and unending bouts of severe humidity followed by much welcome monsoon rain. Summer for us also means an abundance of glorious sun ripened fruit such as mangoes, faalsa (rather unromantically classified as Grewia Asiatica in English) watermelons and peaches.

This simple yet beautiful Grilled Peach, Feta & Walnut Salad is an elegant tribute to summer fruit – an easy, delicious and restaurant worthy salad that comes together in no time. Ripe peaches, juicy and slightly smoky from being grilled contrast wonderfully atop a bed of fresh crisp salad greens doused in a sweet and tart Honey Citrus Dressing and topped with salty feta and earthy toasted walnuts – how gorgeous and refreshing is that?

This salad does well at being served at room temperature but I like it best cold. Grilled Peach, Feta & Walnut Salad

Recipe Type: Starters & Sides    Author: Alice In Eatland

Prep Time: 15 Minutes    Cook Time: 10 Minutes    Total Time: 25 Minutes

Serves: 1 – 2

 

Smoky peaches, crisp salad greens, Honey Citrus Dressing, feta & toasted walnuts contrast perfectly in this lovely Grilled Peach, Feta & Walnut Salad.

 

INGREDIENTS

• 1 – 2 medium sized peaches (ripe but firm)*
• Olive oil
• Salt
• 2 tablespoons good extra virgin olive oil
• 1 tablespoon honey + extra
• 1/2 – 1 tablespoon fresh lemon or lime juice + extra
• Salt
• Fresh milled black pepper
• 1 – 2 cups salad greens / mesclun mix**
• Feta cheese, crumbled
• Toasted or caramelised walnuts
• Balsamic glaze (optional)

 

METHOD

1. Preheat a cast iron grill or a grill pan over medium heat.
2. Halve peaches, remove the pits / stones and slice into thick rounds.
3. Brush / coat both sides of peach slices evenly with olive oil and sprinkle with salt.
4. Grill sliced peaches on both sides, 2-5 minutes per side, or until good dark char marks appear.
5. Cool on wire rack & cool completely.
6. When peaches have cooled to room temperature, transfer them to a flat plate and place in the fridge to chill.
7. Prepare the Honey Citrus Dressing by whisking together the extra virgin olive oil, honey, fresh lime or lemon juice with a pinch each of salt and black pepper.
8. When the dressing emulsifies and thickens, taste it.
9. It should be sweet, tart and zingy. Add more lemon / lime juice, honey, salt or pepper if needed. Set aside.
10. When ready to serve, toss your washed and dried salad greens in  the dressing and place on serving plate.
11. Place cold grilled peach slices on top, crumble over some salty feta and scatter toasted walnuts all over.
12. If wanted, give the salad a final drizzle of balsamic glaze – the salad will taste great without it as well.

 

NOTES

*Mangoes, pears and apricots also grill well and make good substitutes for / alternatives to peaches in this kind of salad.

**Here I’ve used a 50 gram packet of salad mix by Origi Nature available at Haryali Store. It is a mix of rocket (arugula), baby spinach, baby kale and tender basil.